Creamy Layered Fruit Sensation Recipes

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CREAMY LAYERED FRUIT SENSATION



Creamy Layered Fruit Sensation image

Get the party started with a fruit sensation, layered with creamy vanilla pudding. Our Creamy Layered Fruit Sensation will be a star at the dessert table.

Provided by My Food and Family

Categories     Home

Time 2h25m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

3 Tbsp. orange juice
1/4 tsp. almond extract
1 pkg. (10 oz.) prepared angel food cake, cut into 2-inch cubes
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
2-1/2 cups cold fat-free milk
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained

Steps:

  • Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
  • Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

FRUITY CEREAL TREATS



Fruity Cereal Treats image

Standard crispy rice treats get a colorful makeover with the addition of dried fruit and fruit-flavored cereal.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 25 servings

Number Of Ingredients 7

4 tablespoons unsalted butter, plus more for greasing
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
3 cups puffed rice cereal, such as Rice Krispies
3 cups fruit-flavored cereal flakes, such as Fruity Pebbles
1/2 cup finely chopped dried fruit, such as apricots, cranberries or cherries

Steps:

  • Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
  • Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help).
  • Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes.
  • Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days.

LAYERED FRUIT DESSERT



Layered Fruit Dessert image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 5

1 mango, peeled and cut into cubes
2 tablespoon orange juice
1/4 cup vanilla or plain yogurt
1 pint strawberries (hulled and sliced), blueberries or blackberries
2 kiwis, peeled and sliced

Steps:

  • In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries.

LAYERED SUMMER FRUITS WITH CREAMY LIME DRESSING



Layered Summer Fruits with Creamy Lime Dressing image

Cater to a crowd with ease by serving this lovely and luscious salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 24

Number Of Ingredients 10

1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired

Steps:

  • In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
  • In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
  • Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 12 g, TransFat 0 g

CREAMY LAYERED FRUIT SENSATION



Creamy Layered Fruit Sensation image

Luscious layers of pudding, cake, berries and whipped topping!

Provided by Allrecipes Member

Time 2h25m

Yield 16

Number Of Ingredients 7

1 (9 ounce) package angel food cake
3 tablespoons orange juice
¼ teaspoon almond extract
2 ½ cups fat free milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 ½ cups thawed COOL WHIP LITE Whipped Topping, divided
2 (12 ounce) packages frozen mixed berries, thawed, well drained

Steps:

  • Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
  • Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
  • Layer half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 1.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.5 mg, Sugar 2.9 g

RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE



Raspberry Cream Cheese Coffee Crumb Cake image

Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.

Provided by Boomette

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2/3 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
2 eggs
1 teaspoon lemon rind, grated
1 (8 ounce) cream cheese, softened
1/3 cup sugar
1/2 cup raspberry jam (or frozen raspberries like I mentionned above in the description)

Steps:

  • Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder and baking soda. Mix well.
  • Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
  • Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
  • Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
  • Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Nutrition Facts : Calories 393.2, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 257.9, Carbohydrate 45.1, Fiber 0.8, Sugar 24.3, Protein 5.1

LAYERED FRUIT DESSERT



Layered Fruit Dessert image

Hope you have a big, clear glass bowl! It's the best way to showcase all of the beautiful fruit in this amazing layered dessert.

Provided by My Food and Family

Categories     Recipes

Time 1h20m

Yield Makes 16 servings, 2/3 cup each.

Number Of Ingredients 9

2 cups each sliced fresh strawberries, blueberries and raspberries
2 bananas, sliced
1 cup seedless green grapes
6 crisp ladyfingers, crumbled
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
zest of 1 orange, divided
1/2 cup orange juice
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Layer fruit and crumbled ladyfingers in 2-1/2-qt. straight-sided glass bowl.
  • Beat cream cheese, sugar and half the orange zest in large bowl with mixer until well blended. Gradually beat in orange juice. Stir in COOL WHIP; spread over ladyfingers. Sprinkle with remaining zest.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CREAMY LAYERED FRUIT SENSATION



Creamy Layered Fruit Sensation image

Luscious layers of pudding, cake, berries and whipped topping!

Provided by Allrecipes Member

Time 2h25m

Yield 16

Number Of Ingredients 7

1 (9 ounce) package angel food cake
3 tablespoons orange juice
¼ teaspoon almond extract
2 ½ cups fat free milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 ½ cups thawed COOL WHIP LITE Whipped Topping, divided
2 (12 ounce) packages frozen mixed berries, thawed, well drained

Steps:

  • Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
  • Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
  • Layer half the cake cubes in bottom of 2-qt. glass serving bowl or 2-qt. round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Nutrition Facts : Calories 148.8 calories, Carbohydrate 32.8 g, Cholesterol 0.8 mg, Fat 1.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 269.5 mg, Sugar 2.9 g

FRUIT & CREAM LAYERED SALAD



Fruit & Cream Layered Salad image

Being from the South, I love salads, especially fruit salads. I also try to cook healthier foods, since everyone is trying to watch what they eat. I found a similar recipe to this one a few years ago and have revised it to make it a lot healthier. -April Lane, Greeneville, TN

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 13

3 ounces reduced-fat cream cheese
1 tablespoon sugar
2 teaspoons lemon juice
1/4 teaspoon almond extract
3/4 cup strawberry yogurt
2 cups reduced-fat whipped topping
3 medium peaches, peeled and sliced
2 cups halved fresh strawberries
2 cups fresh blueberries
2 cups green grapes
1 can (11 ounces) mandarin oranges, drained
1/4 cup sliced almonds, toasted
Fresh strawberries, optional

Steps:

  • In a small bowl, beat the cream cheese, sugar, lemon juice and extract until smooth. Add yogurt; beat until blended. Fold in whipped topping., In a 3-qt. trifle bowl, layer the peaches, strawberries and blueberries. Top with half of the whipped topping mixture. Layer with grapes, oranges and remaining whipped topping mixture. Refrigerate until serving. Sprinkle with almonds just before serving. Garnish with strawberries if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FRUIT AND CREAM LAYERED SALAD



Fruit and Cream Layered Salad image

A wonderful fruit salad to make when fruit is at its best! It can be made a day ahead and you can use any fruit that you like.

Provided by Lvs2Cook

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 (3 ounce) package cream cheese, softened
8 ounces strawberry yogurt
1 tablespoon sugar
2 teaspoons lemon juice
2 cups Cool Whip Lite
1/4 teaspoon almond extract
2 cups fresh blueberries
3 ripe peaches, peeled and sliced
2 cups fresh strawberries, halved
2 cups green seedless grapes
1 (11 ounce) can mandarin oranges, well drained
2 -4 tablespoons toasted sliced almonds (optional)
1 whole strawberry, for garnish

Steps:

  • In small bowl, combine cream cheese, yogurt, sugar, and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract, continue beating until smooth and thick. Refrigerate.
  • In large glass bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin oranges. Spoon on remaining half of topping over fruit to within one inch of edge. Sprinkle with almonds. Garnish with whole strawberries. The salad can be made a day ahead and any fruit combination can be used.

Nutrition Facts : Calories 280.2, Fat 9.4, SaturatedFat 6.3, Cholesterol 18.4, Sodium 87.7, Carbohydrate 47.7, Fiber 4.3, Sugar 33.1, Protein 5.6

LAYERED FRUITCAKE WITH CREME FRAICHE FROSTING



Layered Fruitcake with Creme Fraiche Frosting image

This Layered Fruitcake with Creme Fraiche Frosting makes enough batter for a three-layer cake; to make the towering six-layer cake pictured, make two separate batches, rather than simply doubling the ingredients. The frosting recipe makes an ample amount for either three or six layers. If desired, granish with sugared lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 22

Unsalted butter, for pans
2 cups (8 ounces) almond flour
3 tablespoons bread flour
1 cup plus 2 tablespoons confectioners' sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
2 tablespoons golden raisins
2 tablespoons dried cranberries
2 tablespoons candied orange peel
2 tablespoons candied lemon peel
1/3 cup dark-chocolate-covered almonds
1 tablespoon brandy
10 large egg whites, room temperature
1/4 cup granulated sugar
3/4 cup apricot jam, warmed, pureed in a food processor, and strained
36 ounces cream cheese, room temperature
2 1/4 cups confectioners' sugar, sifted
3 cups heavy cream
1 1/2 tablespoons pure vanilla extract
2 1/4 cups (18 ounces) creme fraiche
1 1/2 cups fine sanding sugar
Sugared Lemon Zest, optional

Steps:

  • For the cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Line bottoms with parchment cut to fit, and butter parchment.
  • Whisk together flours, confectioners' sugar, nutmeg, and salt in a bowl.
  • Finely chop fruits and peels; coarsely chop almonds. Mix with brandy.
  • In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually beat in granulated sugar. Raise speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle a third of the flour mixture over the peaks, and fold with a spatula until just combined. Gently fold in another third of the flour mixture. Toss brandied fruits and nuts with remaining flour mixture, then fold into batter.
  • Divide batter evenly among prepared pans, and smooth tops. Bake until golden brown and cakes pull away slightly from sides of pans, 15 to 17 minutes. Let cool in pans on wire racks for 20 minutes. Run a knife around edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerated overnight.)
  • For the frosting: Beat cream cheese with a standing mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low, and beat in confectioners' sugar. Raise speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With mixer on low speed, beat in 1 1/2 cups cream and the vanilla. Add creme fraiche, and beat until smooth, scraping sides of bowl as needed. (Frosting is best used the day you make it; refrigerate it in an airtight container until needed.)
  • To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remainder for glaze. Whisk until very stiff peaks form. Place 1 cake on an inverted baking sheet lined with parchment. Brush with 2 tablespoons jam. Using an offset spatula, spread 3/4 cup frosting over jam. Repeat with second cake, 2 tablespoons jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
  • Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
  • For the glaze: Add remaining 1 1/2 cups cream to the refrigerated frosting, and whisk until combined. Place cake on a wire rack set on a parchment-lined baking sheet. Using a ladle, spoon glaze over cake, allowing it to drip down sides, until cake is covered. (You will have a generous amount of leftover glaze. The glaze on the cake will appear slightly translucent but will become more opaque when chilled.) Refrigerate, uncovered, at least 4 hours or overnight.
  • Using 2 spatulas, transfer cake to a serving platter or a cake stand. Sprinkle sanding sugar over top, and gently toss it onto sides to coat entire cake. Wipe sugar from edges of platter. Garnish with sugared lemon zest if desired. Serve immediately.

CREAMY LAYERED FRUIT SENSATION



Creamy Layered Fruit Sensation image

Number Of Ingredients 7

1 (9-ounce) angel food cake
3 tablespoons orange juice
1/4 teaspoon almond extract
2 1/2 cups fat-free milk
2 (4-serving) packages instant vanilla pudding fat-free/sugar-free
1 1/2 cups lite Cool Whip whipped topping, thawed, divided
2 (12-ounce) packages frozen mixed berries, thawed, well drained

Steps:

  • Cut cake into cubes and place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes and toss lightly. Pour milk into another large bowl and add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping. Layer half the cake cubes in bottom of 2-quart glass serving bowl or 2-quart round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Nutrition Facts : Nutritional Facts Serves

EASY LAYERED FRUIT SALAD



Easy Layered Fruit Salad image

To dress up a fresh fruit salad, Linda Cowan tops it with a sweet creamy concoction. "The original recipe called for heavy whipping cream, but I lightened it up a little," she details from Fayette, Alabama. "Served in a cut-glass bowl, this salad looks elegant on any table. It's quick and easy to make but looks like you fussed."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 8

2 cups sliced fresh peaches
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups halved green grapes
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/4 cup chopped pecans

Steps:

  • In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

Nutrition Facts : Calories 206 calories, Fat 9g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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Apr 11, 2012 - Shop eBay for great deals from manametal!
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13 UNIQUE FRUIT RECIPES THAT USE SEASONAL PRODUCE TO THE FULLEST
2021-06-17 While this version calls for blueberries, feel free to use whatever in-season berries or stone fruits you prefer—black cherries, plums, peaches, apricots—and it’ll bake up great all the same. Get the recipe for Blueberry Clafouti here. Advertisement. 13 / 15. Honeydew Salad.
From thetakeout.com


10 BEST LAYERED FRUIT DESSERT RECIPES | YUMMLY
2022-04-23 Pineapple & Cream Cheese JELL-O Fruit Dessert Eat Move Make. boiling water, Jell-O, crushed pineapple, cold water, PHILADELPHIA Cream Cheese and 2 more.
From yummly.com


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From crecipe.com


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